Jon Horskjær

Trained as a chef in 2009, Jon Horskjær has since held roles including Head Chef at Café Evald and Brasserie in Silkeborg. Deeply inspired by French cuisine, Jon is a strong advocate of quality ingredients and the “farm to table” philosophy.

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Opskrift

Pear Belle Hélène with Orange Sorbet

Pære Belle Hélène is a classic French dessert—simple yet elegant. It features a pear poached in syrup, traditionally served with vanilla ice cream, chocolate sauce, and toasted almonds. Here, Jon puts his own twist on the dish by pairing it with Kastbergs Orange Sorbet, which adds a refreshing citrus element that lifts the dessert to a new level.

As you bite through the crisp chocolate shell, you’re met with a sweet, juicy pear. The pear is poached in a fragrant syrup, giving it an intense sweetness balanced with subtle acidity. The rich, dark chocolate sauce adds depth with its slight bitterness, while toasted almonds bring a warm crunch. The orange sorbet cuts through it all with a bright, fresh note that makes the whole experience unforgettable.

Ingredienser

Poached pear
Dark chocolate sauce
Toasted almonds
Quenelle of Kastbergs Orange Sorbet